A New Week of Opportunities
12/10, 45/36, cloudy, NW10-15>20 - A new week of unknown opportunities. The morning passed in writing and ordering parts for a Spring project - replacing storm-damaged rub rail on a 1998 Beneteau 321.
We started preparing our holiday letter to close friends and family. As I write it, looking back through my calendar, I’m reminded of the fun, enriching experiences we’ve had. I select photos to go with the narrative and move them into a folder (digitally). Dobbs assembles everything into a festive greeting, complete with holiday art. I think about our families and friends and how those relationships have contributed to my life, and how precious they are, even at a distance. Digital art not being my forte, however, by 2:30pm I was fidgeting in my seat. Murphy was ready to stretch his legs, too.
Dobbs guided us on a two-hour walk through the community. It’s a treat to see garden flowers in bloom in December and bluebirds flying tree to tree. Our path took us past Seabrook Farm, a community garden where residents maintain individual plots of vegetables, herbs, and flowers. We even saw some oranges and lemons.
Curious about a nearby small farm with horses labeled “Marsh Tacky”, tonight I learned online about this rare and special breed of the Sea Islands of South Carolina.
The evening’s meal was hot dogs and sauerkraut. I made and canned the sauerkraut in late September/early October. I’d never made it before this year and I recommend, if you like eating it, try making it! It’s so easy - just shredded cabbage, salt, and time. As it ages over a 1-2 week period, I taste it every day or so until it reaches the amount of tanginess I prefer. At first, the taste of raw cabbage is foremost. Ambient air temperature affects how long it takes to ferment. At some point, that characteristic mouth-watering sourness begins to develop and the cole crop bitterness fades away. The texture is subtly crunchy and juicy, the flavor rich and tangy. Beyond being better than store-bought, another benefit of making sauerkraut is that, if you’re faced with a surplus of cabbage, it compacts a head or two into two quart jars. Homemade sauerkraut will keep for weeks in the refrigerator, or you can take the extra step, as I did, of canning it in a boiling water bath.